These vegan pancakes are quick and easy to make for a wholesome breakfast. Why not experiment with different flavour combinations – for example you could swap out the cinnamon for lemon zest and frozen blueberries. Serve with a generous drizzle of 100% nut butter for some extra protein.
Vegan, Vegetarian, Lactose Free, Breakfast
Prep Time: 5 minutes
Cooking Time: 10-15 minutes
1 cup rolled oats
1 overripe banana
¾ cup soy milk
1 teaspoon cinnamon
1 teaspoon baking powder
Small amount of oil for the pan
Fruit, to serve
100% nut butter (at room temperature or melted slightly), to serve
Dr Nick Fuller is a Leading Obesity Expert at the University of Sydney and Royal Prince Alfred Hospital, and the founder of Interval Weight Loss.
He holds the following qualifications:
Doctor of Philosophy (Ph.D.), Obesity Treatment – The University of Sydney
Bachelors Degree, Human Movement – University of Technology Sydney
Masters Degree, Nutrition & Dietetics – The University of Sydney
For more information visit www.intervalweightloss.com
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